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CONTRIBUTO PARA A REDUÇÃO DA UTILIZAÇÃO DE SULFITOS COMO ANTIOXIDANTE EM BATATA DE IV GAMA
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A batata é um tubérculo comestível de elevado interesse nutricional e agrícola pois representa uma excelente fonte de energia e de nutrientes essenciais e é considerada uma cultura sustentável. Nos países desenvolvidos, tem vindo a ser cada vez mais consumida após mínimo processamento, chamada batata de IV gama.
Na produção deste tipo de produtos, existe a necessidade de utilizar métodos para combater o escurecimento enzimático que ocorre após o descasque e corte da batata. O método utilizado na empresa onde decorreu o presente estudo consiste na adição de um antioxidante químico ao produto - os sulfitos. Estes apresentam elevada eficácia na prevenção do escurecimento enzimático da batata de IV gama, mas apresentam alguns problemas. Podem provocar reações de hipersensibilidade em algumas pessoas em quantidades superiores a 10 mg/kg ou 10 mg/L expressos em SO2 (dióxido de enxofre), sendo considerados alergénios, e possuem um limite máximo definido na lei de 50 mg/kg para a batata descascada.
Com este estudo pretendeu-se implementar medidas na empresa onde se produz batata de IV gama de forma a controlar o teor de sulfitos no produto final.
Para tal, realizou-se um estudo para determinar a concentração mínima de metabissulfito que deve estar na solução de tratamento antioxidante suficiente para evitar o escurecimento da batata na IV gama, e uma concentração máxima segura. Assim, foi possível definir uma gama de concentrações que devem ser utilizadas na solução de tratamento antioxidante da batata - 1000 mg/L a 2000 mg/L. Com o conhecimento desses valores procedeu-se à diminuição da quantidade de metabissulfito utilizada na empresa.
Para prevenir a ocorrência de embalagens pontuais com uma maior concentração de sulfitos no produto, realizou-se uma análise do procedimento de aplicação de antioxidante na batata para verificar se a forma como este era realizado seria a mais correta. Foi possível concluir que existiam procedimentos durante a produção que poderiam levar a que o produto final retivesse pontualmente uma quantidade excessiva deste antioxidante (baixa centrifugação, embalamento a vácuo, tempo excessivo na solução, má dissolução, preparação de solução ‘’a olho’’), tendo-se procedido a alterações do modo de realização de alguns passos da produção de modo a diminuir o risco de não conformidades e ter um maior controlo sobre a quantidade de sulfitos que ficam na batata.
Se forem seguidas as medidas implementadas com alto rigor, a quantidade de sulfitos presente no produto não excede os 10mg/kg no produto final, não sendo obrigatória a menção de que o produto contém sulfitos no seu rótulo.
Por fim, realizou-se também um estudo de possíveis alternativas à utilização de sulfitos na batata de IV gama, nomeadamente, a través do estudo da eficácia de algumas opções alternativas e a viabilidade económica e técnica da sua utilização. Existem alternativas eficazes para a substituição da utilização de sulfitos em batata de IV gama, no entanto, devido à necessidade de serem utilizadas quantidades muito elevadas desses produtos e/ou devido ao seu elevado custo, não é ainda viável a sua implementação para a produção de um produto de baixo valor comercial como é o caso da batata.
Potatoes are edible tubers with high nutritional and agricultural value. They represent an excellent source of energy and essential nutrients and are considered a sustainable crop. In developed countries, potatoes have been increasingly consumed after minimal processing, in form of ready-to-eat fresh potato. In the production of this type of products, there is a need to use methods to combat the enzymatic browning that occurs after the potato is peeled and cut. The method used in the company where the present study took place is the addition of a chemical antioxidant to the product - sulfites. These are highly effective in preventing the enzymatic browning of freshcut potatoes but can cause some problems. They can cause hypersensitivity reactions in some people in amounts greater than 10 mg/kg or 10 mg/L expressed in SO2 (sulfur dioxide), being considered allergens, and have a maximum value defined of 50 mg/kg for fresh-cut potatoes. The aim of this study was to implement measures in the company where fresh-cut potatoes are produced to control the sulfite content in the final product. To this end, a study was carried out to determine the minimum concentration of metabisulfite that should be in the antioxidant treatment solution to prevent potato browning, and a maximum safe concentration. Thus, it was possible to define a range of concentrations that should be used in the potato antioxidant treatment solution - 1000 mg/L to 2000 mg/L. With the knowledge of these values, the amount of metabisulfite used in the company was reduced. To prevent the existence of packages with a higher concentration of sulfites in the product, an analysis of the procedure for applying the antioxidant in the potato was carried out to verify if the way in which it was carried out would be the most correct. It was possible to conclude that there were procedures during production that could lead to the final product punctually retaining an excessive amount of this antioxidant (low centrifugation, vacuum packaging, excessive time in the solution, poor dissolution, preparation of a low amount of solution without weighting). Changes were made to the way in which some production steps were carried out in order to reduce the risk of non-conformities and to have greater control over the amount of sulfites remaining in the potato. If the measures implemented are strictly followed, the amount of sulfites present in the product does not exceed 10mg/kg in the final product, and it is not mandatory to mention that the product contains sulfites on its label. Finally, a study was also carried out on possible alternatives to the use of sulfites in fresh-cut potatoes, namely, their effectiveness and the economic and technical viability of their use. There are effective alternatives for replacing the use of sulfites in fresh-cut potatoes, however, due to the need to use very high amounts of these products and/or due to their high cost, its implementation to produce yet possible.
Potatoes are edible tubers with high nutritional and agricultural value. They represent an excellent source of energy and essential nutrients and are considered a sustainable crop. In developed countries, potatoes have been increasingly consumed after minimal processing, in form of ready-to-eat fresh potato. In the production of this type of products, there is a need to use methods to combat the enzymatic browning that occurs after the potato is peeled and cut. The method used in the company where the present study took place is the addition of a chemical antioxidant to the product - sulfites. These are highly effective in preventing the enzymatic browning of freshcut potatoes but can cause some problems. They can cause hypersensitivity reactions in some people in amounts greater than 10 mg/kg or 10 mg/L expressed in SO2 (sulfur dioxide), being considered allergens, and have a maximum value defined of 50 mg/kg for fresh-cut potatoes. The aim of this study was to implement measures in the company where fresh-cut potatoes are produced to control the sulfite content in the final product. To this end, a study was carried out to determine the minimum concentration of metabisulfite that should be in the antioxidant treatment solution to prevent potato browning, and a maximum safe concentration. Thus, it was possible to define a range of concentrations that should be used in the potato antioxidant treatment solution - 1000 mg/L to 2000 mg/L. With the knowledge of these values, the amount of metabisulfite used in the company was reduced. To prevent the existence of packages with a higher concentration of sulfites in the product, an analysis of the procedure for applying the antioxidant in the potato was carried out to verify if the way in which it was carried out would be the most correct. It was possible to conclude that there were procedures during production that could lead to the final product punctually retaining an excessive amount of this antioxidant (low centrifugation, vacuum packaging, excessive time in the solution, poor dissolution, preparation of a low amount of solution without weighting). Changes were made to the way in which some production steps were carried out in order to reduce the risk of non-conformities and to have greater control over the amount of sulfites remaining in the potato. If the measures implemented are strictly followed, the amount of sulfites present in the product does not exceed 10mg/kg in the final product, and it is not mandatory to mention that the product contains sulfites on its label. Finally, a study was also carried out on possible alternatives to the use of sulfites in fresh-cut potatoes, namely, their effectiveness and the economic and technical viability of their use. There are effective alternatives for replacing the use of sulfites in fresh-cut potatoes, however, due to the need to use very high amounts of these products and/or due to their high cost, its implementation to produce yet possible.
Descrição
Palavras-chave
Batata IV Gama Sulfitos Escurecimento Antioxidantes